Maple Bourbon Sweet Potatoes with Perfect Pecan Crumble

The creamy, buttery goodness of sweet potatoes paired with the rich, warm flavors of maple and bourbon—it’s the ultimate comfort food combination, don’t you think? Honestly, every time I make these Maple Bourbon Whipped Sweet Potatoes with Pecan Crumble, they steal the spotlight at dinner. Whether it’s Thanksgiving or just a cozy weekend meal, this recipe has a way of turning any table into something special.

Funny story—this recipe was actually born out of a happy accident. I was prepping sweet potatoes for a holiday dinner and realized I didn’t have my usual brown sugar on hand. A bottle of maple syrup caught my eye, and before I knew it, I was experimenting with bourbon, maple, and pecans. The result? A dish that’s buttery, nutty, sweet, and just a little indulgent.

Why should you give this recipe a try? It’s loaded with flavor, super easy to make, and, honestly, it’s one of those dishes that feels both fancy and comforting at the same time. Plus, it’s versatile enough to go with a roast or stand alone as a vegetarian centerpiece.

Why You’ll Love This Recipe

• Rich and Decadent: The combination of maple syrup and bourbon creates a luxurious flavor profile that’s truly unforgettable.
• Simple Ingredients: You probably already have everything you need in your pantry—no need to hunt for anything fancy.
• Perfect for Special Occasions: Whether it’s a holiday feast or a dinner party, this dish always impresses guests.
• Versatile: Great alongside roasted meats, but also hearty enough to stand alone as a vegetarian dish.
• Easy to Make: The recipe comes together quickly, and the crumble topping adds flair without much extra effort.
• Comfort Food with a Twist: It’s sweet potatoes, but elevated with a sophisticated flavor from the bourbon and pecans.

This isn’t your everyday sweet potato casserole. The whipped texture is silky smooth, and the pecan crumble adds the perfect crunch to balance it out. It’s the kind of recipe that makes people ask for seconds—and the recipe!

What Ingredients You Will Need

This dish is all about taking simple ingredients and transforming them into something extraordinary. Here’s what you’ll need:

• Sweet Potatoes: Around 3 pounds, peeled and cut into chunks (choose vibrant, orange-fleshed ones for the best flavor).
• Unsalted Butter: 4 tablespoons, softened (adds a creamy richness).
• Maple Syrup: 1/4 cup for sweetness and depth of flavor.
• Bourbon: 2 tablespoons (adds warmth and complexity; optional for non-alcoholic versions).
• Heavy Cream: 1/4 cup for that extra silky texture.
• Salt: 1/2 teaspoon to balance the sweetness.
• Ground Cinnamon: 1/2 teaspoon for a hint of spice.
• Chopped Pecans: 1 cup for the crumble topping.
• Brown Sugar: 1/3 cup (light or dark works)—sweet and caramel-like.
• All-Purpose Flour: 1/4 cup for the crumble structure.
• Butter (for Topping): 4 tablespoons, melted.
• Nutmeg: 1/4 teaspoon for added warmth (optional).

You could easily make substitutions—use honey instead of maple syrup or swap the pecans for walnuts if that’s what you have on hand. And if you’re avoiding alcohol, simply skip the bourbon and add a splash of vanilla extract instead.

Equipment Needed

• Large Pot: To boil the sweet potatoes until tender.
• Mixing Bowl: For the pecan crumble topping.
• Potato Masher or Electric Mixer: To whip the sweet potatoes to perfection.
• Baking Dish: An 8×8 or similar-sized dish works well.
• Wooden Spoon: For stirring and mixing.
• Oven: Preheated to 375°F (190°C).

If you don’t have an electric mixer, don’t worry—a good old-fashioned potato masher will do the job beautifully. For the crumble topping, a fork works just fine to mix everything together.

Preparation Method

1. Prep the Sweet Potatoes: Peel and chop the sweet potatoes into chunks. Place them in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
2. Whip the Potatoes: Drain the sweet potatoes and return them to the pot. Add the butter, maple syrup, bourbon, heavy cream, salt, and cinnamon. Use an electric mixer or potato masher to whip until smooth and creamy.
3. Make the Pecan Crumble: In a mixing bowl, combine the chopped pecans, brown sugar, flour, melted butter, and nutmeg. Stir until evenly mixed and crumbly.
4. Assemble: Transfer the whipped sweet potatoes to a greased baking dish, spreading them evenly. Sprinkle the pecan crumble generously over the top.
5. Bake: Place the dish in the oven and bake at 375°F (190°C) for 25-30 minutes, or until the topping is golden and bubbly.
6. Serve: Let the dish cool slightly before serving. The crumble will firm up a bit as it cools.

Pro tip: If your crumble starts to brown too quickly, cover the dish loosely with foil for the last 10 minutes of baking.

Cooking Tips & Techniques

Here are some tips to ensure success every time:

• Don’t Overboil: Sweet potatoes can become waterlogged if boiled too long, so keep an eye on them as they cook.
• Room Temperature Ingredients: Let butter and cream come to room temperature for easier mixing.
• Adjust Sweetness: Taste the whipped sweet potatoes before baking. Add more maple syrup if you like it sweeter.
• Toast the Pecans: For an extra nutty flavor, toast the pecans lightly before making the crumble.
• Make Ahead: You can prepare the dish ahead of time and refrigerate it. Just bake it when you’re ready to serve.

Variations & Adaptations

• Non-Alcoholic Version: Skip the bourbon and add a splash of vanilla extract for a similar depth of flavor.
• Gluten-Free Option: Use almond flour instead of all-purpose flour in the topping.
• Dairy-Free Swap: Substitute coconut cream or almond milk for the heavy cream and use vegan butter.
• Nut-Free Adaptation: Replace the pecans with sunflower seeds or pumpkin seeds for a crunchy topping.
• Spiced Variation: Add a pinch of cloves or allspice to the sweet potatoes for a festive twist.

My personal favorite variation is swapping out half the maple syrup for honey—it gives the dish a slightly floral touch that’s irresistible.

Serving & Storage Suggestions

This dish is best served warm, straight out of the oven. Here’s how to make the most of it:

• Serving: Garnish with a sprinkle of extra pecans or a drizzle of maple syrup for presentation. It pairs beautifully with roasted turkey, glazed ham, or even a simple green salad.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in the oven at 350°F (175°C) for about 10 minutes, or microwave individual portions for 2-3 minutes.
• Freezing: The whipped sweet potatoes freeze well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Fun fact: The flavors of maple and bourbon intensify as the dish sits, so it actually tastes even better the next day!

Nutritional Information & Benefits

Here’s why this dish isn’t just delicious—it’s pretty great for you, too!

• Sweet Potatoes: Packed with vitamins A and C, as well as fiber and antioxidants.
• Pecans: A great source of healthy fats, protein, and essential minerals like magnesium and zinc.
• Maple Syrup: A natural sweetener with trace minerals like manganese and zinc.

While this dish is indulgent, it can fit into most diets with a few tweaks. It’s naturally gluten-free (with substitution for the topping) and can be made dairy-free and vegan if needed.

Conclusion

There’s just something magical about these Maple Bourbon Whipped Sweet Potatoes with Pecan Crumble. The silky texture of the whipped sweet potatoes combined with the crunchy, nutty topping is pure heaven. It’s a dish that feels like a treat but is also packed with nutrients.

If you’re looking for a recipe that’s both easy to make and impressive to serve, this one is it. You can tweak the flavors to suit your tastes, but honestly, it’s pretty perfect as is. Give it a try, and let me know how it turns out in the comments below!

Happy cooking—and don’t be surprised if this recipe becomes a new family favorite. Enjoy!

FAQs

Can I make this recipe ahead of time?

Absolutely! You can prepare the sweet potatoes and crumble topping ahead of time, refrigerate them separately, and assemble just before baking.

Is there an alternative to bourbon?

If you prefer to skip the alcohol, try using vanilla extract or even apple cider for a different flavor twist.

What’s the best way to toast pecans?

Spread the pecans on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Be careful not to burn them!

Can I use canned sweet potatoes?

You can, but fresh sweet potatoes will give you a better texture and flavor. If using canned, drain them well before whipping.

How do I make this recipe vegan?

Use coconut cream instead of heavy cream, vegan butter, and skip the bourbon or replace it with vanilla extract. The crumble is easy to adapt with almond flour!

Print